Mix all but the cornstarch and 1/4 cup of water in a sauce pan and begin to cook. Mix cornstarch and cold water in a cup and stir to dissolve. Add to the sauce pan mixture.

Heat until sauce thickens. If it gets too thick, just add a little water to thin it out.

Options:

To spice it up, you may add 1 tsp of horseradish and 1 tsp of Dijon mustard (or to taste) to the sauce if you wish.

Directions:

Rub the salmon with oil and season with salt and pepper. Grill the salmon over moderate heat, skinned side down, until lightly browned; approximately 3 minutes. Turn and grill for 3 minutes longer, until the salmon is almost cooked through.

Grill buttered rolls until golden brown and set aside.

Turn the salmon again and spread each fillet with at least 1 tablespoon of the teriyaki glaze. Turn and grill until glazed, about 30 seconds. Serve the remaining glaze on the side.

Place arugula on the bottom bun, and top with 2 slices of bacon. Add the salmon fillet and the top bun.

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